This new take on tuiles – traditional French wafer biscuits – is incredibly easy to make. They’re delicious with mousses, fools and ice cream or simply served with a cup of coffee.


Ingredients

  • 15g chopped dried apricots
  • 15g cranberries, chopped
  • 2 tbsp Bonne Maman Strawberry Conserve; can also use Raspberry, Wild Blueberry or Blackcurrant Conserve
  • Finely grated zest of 1 orange
  • 1 large egg white
  • 50g golden caster sugar
  • 25g plain flour
  • 25g melted butter, cooled
  • 20g pistachio nuts, finely chopped
  • 15g toasted, flaked almonds
  • Icing sugar, to dust

Directions

1Put the apricots and cranberries into a small bowl and stir in the Strawberry Conserve and orange zest. Set aside for an hour.

2Heat the oven to 220C, 200C fan, gas 7. Line two baking sheets with non-stick baking parchment. Have a wooden spoon on hand for cooling and shaping the cooked tuiles over the handle.

3Whisk the egg white until stiff. Gradually whisk in the caster sugar until the mixture forms still peaks.

4Stir in the flour and melted butter until the mixture is a smooth paste.

5Using just one baking sheet at a time, take a teaspoon of mixture and spread it into a thin, almost transparent round, about 4cm across. Drop on a little of the fruity conserve mixture and a sprinkling of nuts. Don’t do more than 3 rounds per baking sheet as the tuiles cook and cool very quickly.

6Bake the tuiles for 5mins. Prepare the second baking sheet of tuiles as you wait for the first to bake.

7The tuiles should have spread out a little and be tinged with golden brown around the edges. Lift off with a palette knife and press gently over the wooden spoon handle to curve as they cool. Dust very lightly with icing sugar.

8Pack into airtight containers or freeze.

CHEF’S TIPS

  • The tuiles will stay crisp for a day or so but if they soften on storage, simply pop them back into a hot oven, covered loosely with foil, for a minute to crisp them up again.
FINAL TASTE BANNER

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